Introduction
Looking for a delicious and satisfying dish? Our Teriyaki Pineapple Chicken Stuffed Peppers is the perfect choice! This recipe combines juicy chicken with sweet pineapple, all encased in colorful bell peppers into a meal that’s ideal for any occasion. Whether you’re making it for a weeknight dinner or a special gathering, it’s a crowd-pleaser that always delivers. Give it a try and fall in love with every bite!
Why You’ll Love This Recipe
- ✅ Quick and easy to prepare
- ✅ Uses fresh and simple ingredients
- ✅ Versatile for various diets
- ✅ Perfect for meal prep or family dinners
Teriyaki Pineapple Chicken Stuffed Peppers Ingredients
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked chicken, shredded
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup red onion, diced
- 1/4 cup teriyaki sauce
- 1 cup cooked rice or quinoa
- 1/2 cup shredded cheese (optional, use dairy-free for vegan)
- Salt and pepper to taste
Substitutions & Variations
This recipe is adaptable and works for many lifestyles. Try these ideas:
- Replace chicken with chickpeas or tofu for a vegan version.
- Use cauliflower rice for gluten-free or low-carb diets.
- Add jalapeños or sriracha for extra flavor.
- Top with avocado or cilantro for variety.
How to Make Teriyaki Pineapple Chicken Stuffed Peppers Step by Step
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) while you prepare the filling.
Step 2: Prepare the Bell Peppers
Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
Step 3: Mix the Filling
In a large bowl, combine the shredded chicken, pineapple chunks, diced onion, teriyaki sauce, cooked rice or quinoa, salt, and pepper. Stir until well combined.
Step 4: Fill the Peppers
Spoon the chicken mixture into each bell pepper, packing it tightly. If desired, sprinkle shredded cheese on top.
Step 5: Bake the Peppers
Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender.
Step 6: Serve and Enjoy
Allow the stuffed peppers to cool slightly before serving. Enjoy them warm as a delightful main dish!
Expert Tips
- 🔍 Tip 1: Use fresh herbs or ingredients for best results.
- 🔍 Tip 2: Prep ingredients in advance to save time.
- 🔍 Tip 3: Store leftovers in airtight containers.
- 🔍 Tip 4: Adjust spice level based on preference.
Serving Suggestions
Serve this Teriyaki Pineapple Chicken Stuffed Peppers with a side of salad, or enjoy it on its own. Great with rice or noodles, perfect for casual meals like brunch, lunch, or holidays.
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 30 g
- Carbs: 40 g
- Fat: 10 g
Storage & Reheating
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freeze stuffed peppers for up to 3 months, before baking.
- Reheat: Reheat in the microwave or oven until heated through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the filling and stuff the peppers a day in advance. Store them in the fridge until you’re ready to bake.
Can I freeze Teriyaki Pineapple Chicken Stuffed Peppers?
Absolutely! Freeze them uncooked and bake directly from the freezer, adding additional baking time as needed.
How do I reheat it properly?
To reheat, place in a microwave-safe dish and heat until warm, or bake in a preheated oven at 350°F (175°C) until heated through.
Can I make it vegan or vegetarian?
Yes, simply replace chicken with tofu, tempeh, or chickpeas, and use vegan teriyaki sauce for a delicious plant-based option.
How can I make it spicier?
Incorporate fresh jalapeños, red pepper flakes, or spicy teriyaki sauce into the filling for an added kick.
Conclusion: Final Thoughts on Teriyaki Pineapple Chicken Stuffed Peppers
Teriyaki Pineapple Chicken Stuffed Peppers is flavorful, flexible, and easy to prepare. Save it, share it, and enjoy every bite!
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Teriyaki Pineapple Chicken Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Looking for a delicious and satisfying dish? Our Teriyaki Pineapple Chicken Stuffed Peppers combines tender chicken with sweet pineapple and savory teriyaki sauce, all enveloped in colorful bell peppers, ideal for any occasion.
Ingredients
- 4 large bell peppers (any color)
- 1 lb (450 g) ground chicken
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup teriyaki sauce
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Set aside.
- In a large skillet over medium heat, sauté diced onions and minced garlic until translucent. Then add the ground chicken, cooking until browned.
- Stir in diced pineapple, teriyaki sauce, cooked rice, salt, and black pepper. Mix until well combined and heated through.
- Spoon the chicken mixture into each bell pepper, packing it well.
- Place the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 30-35 minutes. Serve hot, garnished with green onions if desired.
Notes
- Use fresh herbs or ingredients for best results.
- Prep ingredients in advance to save time.
- Store leftovers in airtight containers.
- Adjust spice level based on preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
